Chickadee Says: How To: Candy Ginger

Monday, March 3, 2014

How To: Candy Ginger

Hello Darlings!

I am not one of the people who can chew on raw ginger root when they have a stomachache. It is entirely too spicy for me- I am such a baby when it comes to spicy foods! So I love to use candied ginger- so much so that I included it in my Basic Holistic First Aid Kit. However, candied ginger can get a bit expensive, so when you find ginger root is on sale at the health foods store- make your own!


- 1 Cup Thinly Sliced Ginger
- 2 Cups Sugar
- 2 Cups Filtered Water
- Pinch of Salt
- ½ Cup Additional Sugar to Toss with Slices (optional)


1. Peel your ginger and slice it very thinly. I used a mandolin, but you can use a very sharp knife.

2. Add ginger slices and enough water to barely cover the slices to a sauce pan. Bring to a boil.
3. Add sugar and water to ginger slices. Let the mixture simmer until the mixture comes to 225 degrees (candy goodness!) If you don’t have a thermometer, make sure to keep an eye on your pot, when the syrup begins to run thicker like a simple syrup or warm honey might you’re good to go!

4. Remove the pot from heat.  If you are planning on storing the slices in their syrup let the slices stand in their own syrup for at least an hour to let all of the sugar soak in! If you plan to toss with sugar drain very well, then toss slices in sugar. Make sure to save the syrup- it is wonderful in cocktails!

5. Let the slices cool and dry overnight on a cookie rack.
6. Knock off extra sugar and enjoy!

I can’t get enough candied ginger when I’m feeling down (or even when I want to add a bit of spice to my morning oatmeal!) and I love that a full batch of from scratch candied ginger is so easy to make!

Do you have a from scratch recipe that is surprisingly easy to make? Let me know in the comments below!

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